What are the 5 mother sauces and why are they called that ?
In the 19th century, the chef Antonin Carême classified sauces into four families, each of which was based on a mother sauce. Carême's four mother sauces were:
* Allemande is based on stock with egg yolk & lemon juice
* Béchamel is based on flour and milk
* Espagnole is based on brown stock, beef etc.
* Velouté is based on a light broth, fish, chicken or veal.
In the early 20th century, the chef Auguste Escoffier updated the classification, replacing sauce Allemande with egg-based emulsions (Hollandaise and mayonnaise), and adding tomate. Escoffier's schema is still taught to chefs today:
* Béchamel
* Espagnole
* Hollandaise
* Mayonnaise
* Tomato sauce
* Velouté
Those sauces are called "mother sauces" because most other sauces can be derived from them. For example, Mornay sauce is a cheese sauce based on bechamel.
* Allemande is based on stock with egg yolk & lemon juice
* Béchamel is based on flour and milk
* Espagnole is based on brown stock, beef etc.
* Velouté is based on a light broth, fish, chicken or veal.
In the early 20th century, the chef Auguste Escoffier updated the classification, replacing sauce Allemande with egg-based emulsions (Hollandaise and mayonnaise), and adding tomate. Escoffier's schema is still taught to chefs today:
* Béchamel
* Espagnole
* Hollandaise
* Mayonnaise
* Tomato sauce
* Velouté
Those sauces are called "mother sauces" because most other sauces can be derived from them. For example, Mornay sauce is a cheese sauce based on bechamel.
Source(s):
The Father of Gastronomy (science of food) is the 18th century gourmand Jean Anthelme Brillat-Savarin (1755-1826). He wrote "La Physiologie du Goût" (The physiology of Taste) in 1848. I have a copy of this book & it goes into how to make the 4 Mother Sauces. It is a awesome dissertation on the chemical aspects of food & cooking. And, is loaded with mouth watering recipes, including how to really brew coffee.
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